Carrot and Ginger Soup

Published on April 17, 2020 | By
carrot ginger soup

Hot or cold, this carrot and ginger soup garnished with toasted coconut can be served as a hearty appetizer or a light lunch or dinner.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 lbs of carrots, roughly chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 TBSP ginger, chopped
  • 1/2 tsp thyme
  • 1 tsp curry powder
  • 1 pinch of nutmeg
  • 1/4 tsp white pepper
  • 1/2 tsp cinnamon
  • 4 cups of stock or water
  • 11/2 tsp salt
  • 4 TBSP butter or ghee
  • 1 cup of plain Greek yogurt
  • 2 TBSP honey

Instructions

  1. Put the the stock or water in a pot, add the carrots and bring to a boil. Cook for about 20 minutes until carrots are soft and pierced easily with a sharp knife.
  2. Gently sauté the onions and garlic in butter or ghee until translucent.
  3. Place cooked carrots, stock and cooked onion mixture in a blender or food processor and puree until smooth. Add spices. Whisk in one cup of plain Greek yogurt and honey.
  4. Can reheat and serve as a hot soup or chill and serve cold. I like to garnish the soup with toasted coconut flakes.
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